Saturday, January 17, 2015

Coq Au Vin Brochettes





Co Au Vin is a traditional French stew, but this version serves it up BBQ style on skewers with a beautiful reddish-purple sauce!

INGREDIENTS
8 skewers -  if using wood ones for outside grilling, soak in water for an hour
1 1/2 pounds boned chicken legs, with skin on (alternatively, you can use chicken breasts)
5 ounces lardons or cubes of smoked bacon
2 large carrots, cut into large chunks
8 small new potatoes
8 small button/pearl onions, peeled and left whole
1 tablespoon red wine vinegar
1 tablespoon cornstarch
1 tablespoon sugar
Salt and pepper
8 small button mushrooms, brushed or peeled
1 tablespoon olive oil


Prep: Wash, peel, chop veggies


Prep:  Cut smoked bacon into about 1" stacks.


Prep:  Cut chicken into about 2" chunks.

MARINADE
2 garlic cloves, finely chopped
1 onion finely chopped
2 tablespoons butter
4 small sprigs thyme
3 bay leaves
2 cups red wine

Directions for marinade:

Fry the garlic and onion in the butter until golden brown.

Add the thyme and bay leaves and cook for another minute.

Add wine.

Bring to a boil and simmer for 10 minutes.

  Remove from heat and leave to cool.

Reserve 1 ¼ cups of marinade for later. 

For the chicken:

Cut the chicken into large chunks (see prep photo above).   Place in a large plastic container with the lardons/bacon and add the COLD marinade. (Cook's Note:  Make sure your marinade is completely cooled down before pouring over the chicken.  You don't want chicken to start cooking in the bag!)

3/4 cup of cold marinade goes with the chicken;
the other  cup should be reserved for the sauce. 




Seal bag up and marinate in the fridge for at least 4 hours (best overnight).

After marinating for the desired time, you are ready to continue!

Put the carrots, potatoes and onions into a large pan of cold salted water and bring to a boil.
Parboil for 5 minutes, then drain the vegetables into a sieve and hold under cold running water for 2 minutes. Leave to cool.



On a high heat, pour the reserved marinade into a small pot and reduce the marinade by half before adding the vinegar.
Boil reserved marinade to the point where it is about HALF
the liquid of what it was originally. 

Add red wine vinegar.
 Mix the cornstarch to a thin paste with some water.
Mix cornstarch with a little water.  This will help thicken sauce.


Then, whisk cornstarch mix into the sauce, and boil for 5 minutes or until the consistency of heavy cream.



 Add the sugar and season with salt and pepper.


Sauce consistency should be that of heavy cream. 

Cover with plastic wrap, pressing it down in direct contact with the sauce. Keep the sauce warm until needed.

Thread the chicken onto the skewers, alternating with the lardons, parboiled vegetables and mush­rooms. Brush with olive oil before cooking on the barbecue (or indoors on a griddle pan) for around 5 minutes, turning regularly. To check the chicken is cooked, cut a piece open—the juices should run clear, not red or pink.



Brush skewers with olive oil before putting on grill/in grill pan.

After grilling...
Drizzle skewers with the red wine sauce (reheated in a pan or microwave if necessary).



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